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Pumpkin Spoon Bread

2.8

(4)

Image may contain Food Bread Cutlery Spoon and Cornbread
Pumpkin Spoon BreadGentl & Hyers

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn't one of them.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 1/2 cups whole milk
1/2 cup (1 stick) unsalted butter
2 teaspoons kosher salt
1 cup stone-ground yellow cornmeal
1 cup canned pure pumpkin purée
3 large eggs, separated
1 tablespoon chopped fresh chives
1/2 teaspoon chopped fresh thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Preparation

  1. Step 1

    Preheat oven to 350°F. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin purée.

    Step 2

    Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture.

    Step 3

    Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk 1/4 of whites into batter, then gently fold in remaining whites. Scrape batter into a 9x5" loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan, 30–40 minutes. Let cool slightly before serving.

TagsBreadPumpkinSquashVegetableCornmealFlourChiveHerbs & SpicesCinnamonSideDinnerNut FreeGluten FreeVegetarianEasyWeeknight MealsBakingElectric MixerThanksgivingFallBon Appétit

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